Dinner Menu

Friday, February 19th, 2016

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Smaller Plates


Delftree Button Mushroom Pate

pickles, mustard and toasts

Fried Brussels Sprouts

smoked pork loin, Mill River poached egg, cheddar

Roasted and Pickled Mighty Food Farm Beets

orange, coriander, feta, poppy and pumpkin seeds

Slow Roasted Carrots

blue cheese, celery and hot sauce

Fried Katama Bay Oysters

buttermilk, black pepper and frisee

Generic Romaine

creamy Parmesan and green olive, more Parmesan

Beef Chili and Cheese Taco

almond romesco, chipotle pimento, lettuce

Cauliflower and Potato Soup

lemon, High Lawn cream, garlic and thyme

Mackerel Salad

cucumber, red onion, roe, dill, toasts

Pheasant and Cabbage Spring Rolls

carrot, scallion and soy-maple

semolina toasts (3.)

Larger Plates


Sautéed Rhode Island Skate Wing

white beans, saffron, tomato, kale, leeks and celery

Pork Loin Schnitzel

sauerkraut, apple sauce, mustard and kohlrabi salad

Braised Veal Cheeks

cherry, polenta, carrots and endive

Swedish NEFF Meatball

pomme puree, lingonberry jam, pickled cucumber, gravy



Orecchiette, spicy Italian sausage, pepperoncini and peas

Penne, roasted tomato, Lee farms ricotta, Parmesan

Spaghetti, pancetta, walnut and spinach pesto, butternut squash, balsamic, crumbs



White Chocolate Cheesecake

passion fruit curd, pecan shortbread

Dark Chocolate Ice Cream

caramel-red wine braised figs, peanut soil

Cherry and Macadamia Carrot Cake

cream cheese mousse, marmalade